Remember, the prepared solutions should be fresh solutions and bench reagents required for biochemical food test practical examinations.
The following should be considered while preparing
- All solutions and reagents are fresh; and
- All storage containers are well-labelled
Preparation of Solutions
The solutions to be prepared are
(a) Preparation of protein solution
(i) Dissolve 10 g of egg albumen powder in a litre of distilled, rain or tap water to obtain 1% protein solution.
(ii) Stir gently and carefully to avoid foaming and obtain a homogenous solution.
Note: It takes time to get the homogeneous solution, so keep on stirring.
(b) Preparation of glucose solution
(i) Dissolve about 10 g of glucose powder in a litre of distilled, rain or tap water to obtain 1% glucose solution.
(ii) Stir gently to obtain a homogenous solution.
(c) Preparation of sucrose solution
(i) Dissolve 10 g of sucrose powder in a litre of distilled, rain or tap water to obtain 1% sucrose solution.
(ii) Stir gently to obtain a homogenous solution.
(d) Preparation of starch solution
(i) Dissolve about 10 g of starch powder in a litre of distilled, rain or tap water to obtain 1% of starch solution.
(ii) Stir gently.
(iii) Boil the mixture while stirring to obtain a homogenous solution.
(iv) Leave the solution to cool at room temperature.
(e) Preparation of lipid solution
(i) Dissolve about 10 ml of vegetable oil in a litre of distilled, rain or tap water to obtain 1% lipid mixture. Stir the mixture gently.
The solutions to be prepared are
- Glucose,
- Sucrose,
- Starch,
- Protein and
- Fat/lipid.
The requirements for preparation of these solutions are:
Specimens
Food sources such as ripe fruits, carrots, onion bulbs, cassava, potatoes, eggs, sugar, coconut oil, vegetable oil and castor seeds are some of the specimens to be prepared.
Chemicals
Industrial chemicals include egg albumen powder, glucose powder, starch powder and sucrose crystals.
Apparatuses/equipment
Specimens
Food sources such as ripe fruits, carrots, onion bulbs, cassava, potatoes, eggs, sugar, coconut oil, vegetable oil and castor seeds are some of the specimens to be prepared.
Chemicals
Industrial chemicals include egg albumen powder, glucose powder, starch powder and sucrose crystals.
Apparatuses/equipment
- Beam/digital balance,
- Measuring cylinders,
- Labelled containers
- spatula,
- Funnels,
- Graduated flasks,
- Stirring rods,
- Scalpel/razor blades,
- Forceps,
- Petri dishes,
- Source of heat,
- Tripod stand, and
- Beakers.
(a) Preparation of protein solution
(i) Dissolve 10 g of egg albumen powder in a litre of distilled, rain or tap water to obtain 1% protein solution.
(ii) Stir gently and carefully to avoid foaming and obtain a homogenous solution.
Note: It takes time to get the homogeneous solution, so keep on stirring.
(b) Preparation of glucose solution
(i) Dissolve about 10 g of glucose powder in a litre of distilled, rain or tap water to obtain 1% glucose solution.
(ii) Stir gently to obtain a homogenous solution.
(c) Preparation of sucrose solution
(i) Dissolve 10 g of sucrose powder in a litre of distilled, rain or tap water to obtain 1% sucrose solution.
(ii) Stir gently to obtain a homogenous solution.
(d) Preparation of starch solution
(i) Dissolve about 10 g of starch powder in a litre of distilled, rain or tap water to obtain 1% of starch solution.
(ii) Stir gently.
(iii) Boil the mixture while stirring to obtain a homogenous solution.
(iv) Leave the solution to cool at room temperature.
(e) Preparation of lipid solution
(i) Dissolve about 10 ml of vegetable oil in a litre of distilled, rain or tap water to obtain 1% lipid mixture. Stir the mixture gently.
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